Olives
The olive is a Mediterranean stone-type fruit of the olive tree (Olea europaea). The colour of unripe olives is green and that of ripe olives is black or violet/brown. Because of their bitterness, raw olives are not palatable. To make them edible, they should be repeatedly immersed in water to remove the bitter substances. "Real" black olives are fully ripe green olives. Commercially available black olives are often green olives which have been blackened using ferrous gluconate.
Vegan / Vegetarian
Rich in unsaturated fatty acids
Rich in vitamins
Assortment
- Façon Grecque
- Gaeta
- Kalamata
- Kalamon
- Nocellara
- Picholine
- Green/black
- Whole, unpitted/pitted
- Halves
- Slices
- Dices
- Paste
- Filled with paprika paste or other pastes
- Deep Frozen
Packaging
- Jar
- Can
- Bucket
- Polycan
- Drum
- Pouch
- Deep Frozen: Bag in Box
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Good to know
We offer whole, pitted olives, sliced or diced olives and stuffed olives in various sizes from numerous origins.
The olive tree of the current cultivation type grows in all the regions around the Mediterranean, partly also around the Black Sea, and in corresponding climates in North and South America, Australia, South Africa and Japan. The largest olive producer in the world is Spain with approx. 200 cultivated olive varieties.
Utilisation
Salads, ready meals, convenience food, pizza, bakery goods, antipasti ecetera.
Origin
Mediterranean region
Harvest Period
From middle of October to March (depending on the growing area)
Manufacturing
The olives are washed, cleaned, graded according to size (calibre), pitted, filled, stuffed or cut according to specification. They are preserved in cans, jars or barrels, tubs or bags or deep frozen individually (IQF).
